BIRYANI BY the Kilo (BBK) has been around for a while now. We first wrote about it in BW Businessworld back in August 2015. Kaushik Roy, one of the founders had spoken to BW Hotelier then and told us that his USP was that the biriyanis were made fresh, in individual earthen pots which were delivered with their own personal angethis underneath to keep the food warm.
Things haven’t changed much. BW Hotelier spoke with Vishal Jindal, who was one of the partners of BBK. Having started in May 2015, the concern has now grown to three outlets, in Noida, Dwarka and Gurgaon.
The USP stays the same, with orders taking 90 minutes to prepare and deliver and, as Jindal repeatedly mentioned, “we wanted to cook it in the old fashioned way in handis. We offer 90 minutes delivery time and the orders are cooked fresh and use the best ingredients available”.
The company has its very own butchery section as well and is aware of the precedence of all the meat used in its food.
BBK, which began with finance from friends and family have had their first round of funding where they raised around Rs 2.5 crores from various investors including Chandigarh Angels Network, ex-Evalueserve Chief Operating Officer Ashish Gupta; GlobalLogic's Sunil Singh, US-based IT entrepreneur Alok Bhatia; and AxisCades Engineering Technologies Ltd's Rohit Chand and his son Ashish Chand (through their family fund Yukti Securities).
Currently, the restaurants have a turnover of around Rs 50-60 lakh a month, this should increase to around Rs 1.3 crores a month by the end of the year, Jindal shared. Though the company wants to grow organically at the moment, Jindal insisted, “the operations are very scalable and process driven and we can take it pan-India and worldwide”.
He added that BBK had been receiving a lot of franchise enquiries from India and abroad.
BW Reporters
Bikramjit Ray is Executive Editor of BW Hotelier.
